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mary engelbreit's "sweet treat" blackberry cobbler

Recipe by
linda hennessey
chesterfield, MO

While looking for a good cobbler recipe for the wild blackberries I picked, I ran across this recipe in an old Mary Engelbreit "Sweet Treats" Dessert Cookbook (from the 80's) that I had in my cookbook collection. The added heavy cream makes the biscuit topping rich and scrumptious!

yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For mary engelbreit's "sweet treat" blackberry cobbler

  • 1 1/2 c
    all-purpose flour
  • 3/4 c
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 6 Tbsp
    cold, unsalted butter, cut in pieces
  • 3/4 c
    heavy cream
  • 4 c
    fresh blackberries
  • 1/2 c
  • 1 1/2 Tbsp
    all-purpose flour
  • 1/8 tsp
    ground allspice

How To Make mary engelbreit's "sweet treat" blackberry cobbler

  • 1
    Preheat oven to 375.
  • 2
    Make the biscuit topping. In a large bowl, toss together the flour, sugar, baking powder, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
  • 3
    Add the cream to the crumbs, mixing with a fork until a soft batter forms. Set the topping aside.
  • Blackberries
    Make the blackberry filling. In a large bowl, toss together the blackberries, sugar, flour, and allspice.
  • Blackberry Cobbler Topping.
    Spoon the filling into an ungreased 13x9-inch baking pan. Using a large spoon, drop mounds of the biscuit topping on the blackberry filling (the batter will spread as it cooks).
  • 6
    Bake the cobbler for 45 minutes, or until the topping is golden brown and the filling is bubbling. Let the cobbler cool slightly before serving.
  • 7
    Serve warm or at room temperature. Top with vanilla ice cream (optional).

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